A tasty side dish, very simple and flavorful, the Belgian Endive and Fennel en Papillote, besides being vegetarian, can also be served as an appetizer by preparing individual papillotes for each diner.
You can enrich the recipe by adding Taggiasca olives, basil leaves, or rosemary to add also a touch of color.
It is well known that eating vegetables can only be good for our body, as fennel helps with digestion and reduces bloating, counteracts intestinal fermentation processes, and helps eliminate excess air in the stomach and intestines.
Fennel can be consumed raw or cooked, or taken as tea, decoction, or infusion.
Endive is a decent source of vitamins A, C, and the B group, and is also an excellent source of folic acid (vitamin B9), essential for cardiovascular health and very important during pregnancy for optimal development of the unborn child. Low in sodium and rich in water, it is diuretic and cleansing.
Below I will leave you other ideas for cooking endive and fennel and then let’s go straight under the photo as always to discover the recipe!!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Belgian Endive and Fennel en Papillote
- 4 heads Belgian endive
- 2 fennels (medium)
- 1.8 oz raisins
- 1.1 oz pine nuts
- 4 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper (ground)
Preparation of Belgian Endive and Fennel en Papillote
Wash well the Belgian endive and fennel, cut the fennel in half removing the tougher base and outer leaves.
Then cut them into quarters, cut the endive in half lengthwise.
In a large bowl place the vegetables, add the raisins, the pine nuts, and season with salt, pepper, and extra virgin olive oil.
Mix well to flavor everything.
Meanwhile, preheat the oven to 356°F in static mode, take a sheet of baking paper and place it on a baking tray.
Pour the vegetables onto the baking paper and take the ends of the baking paper closing it at the top.
Help yourself with some kitchen twine to close the papillote well, if the vegetables are bulky you may need 2 sheets of slightly overlapping parchment paper.
Bake the Belgian Endive and Fennel en Papillote on the middle rack of the oven and cook for at least 30 minutes.
After the cooking time, open the papillote carefully, being mindful of the steam that escapes.
You can serve it either hot or at room temperature.
Tips and Variations
You can add some Taggiasca or black olives into the papillote.
If you have fresh herbs like rosemary or basil, add them to the papillote before closing it.
To add a touch of freshness you can add some lemon juice and also the zest.
FAQ (Frequently Asked Questions) Belgian Endive and Fennel en Papillote
Can Belgian endive be eaten raw?
Yes, Belgian endive can be eaten both raw and cooked.
What is the difference between endive and escarole?
The main difference between them is the taste: endive has a slightly bitter taste and a crunchier texture although there are varieties of endive that are less bitter, while escarole has softer leaves and a less bitter taste.
How to store vegetables en papillote?
You can store them in the refrigerator well sealed in an airtight container for 2 days.
Can I cook en papillote vegetables in an air fryer?
Yes, en papillote vegetables in an air fryer cook at 338°F for 20 minutes, just be careful that the papillote is not too high as it may burn with the top resistance.
